These cottage cheese donuts are soft and moist. They are just 3 ingredients and are low carb, high protein and keto-friendly. The donuts are easy to make and don’t require any frying.
These baked cottage cheese donuts have a soft and slightly chewy interior. They are lightly sweet and can be topped with your favorite glaze or eaten plain.
Ingredients
- Almond flour
- Cottage cheese
- Sugar-free sweetener
Almond flour: This recipe uses superfine almond flour which has a finer texture, more similar to regular flour. Please make sure to use superfine almond flour and not regular almond flour or almond meal.
Cottage cheese: You can use 1%, 2% or 4% cottage cheese. Cottage cheese adds moisture to these donuts and keeps them soft and light. If you need a substitution for cottage cheese, I also have a Greek yogurt keto donut recipe.
Sweetener: I used monkfruit erythritol sweetener for the sugar-free sweetener. Avoid using allulose or any sweetener blend that includes allulose. Allulose adds too much moisture to the donuts and also causes them to brown too quickly before they are fully done cooking.
How to Make Cottage Cheese Donuts
- The almond flour, cottage cheese and sweetener are all mixed together until a thick dough forms. The dough is then scooped with a 1.5 tablespoon cookie scoop and rolled into balls.
- The donuts are then baked until golden and done.
- Allow donuts to cool slightly before eating. You can also dip them in glaze before serving.
Texture
These donuts won’t taste like traditional fried yeast donuts but they do have a texture similar to baked donuts. They are soft, moist, slightly chewy and lightly sweet.
Expert Tips
- The donuts are best enjoyed soon after they are done baking because they will continue to firm up as they cool. If you are eating leftovers, I recommend warming them up first so that they go back to their soft texture.
- I don’t recommend using allulose for the sweetener. Allulose makes the donut dough too moist and wet and will also cause the donuts to brown too quickly.
- I recommend blending the cottage cheese in a small blender, like a personal blender, if you have one. It can be blended in a larger blender, but you will need to stop and scrape the sides several times to help the blender blend.
More Keto Donut Recipes
3 Ingredient Keto Cottage Cheese Donuts
Ingredients
- 3 cups (284 g) blanched superfine almond flour
- 1/4 cup (48 g) sugar-free sweetener see note before starting
- 1 cup (233 g) small curds cottage cheese, 1%
Instructions
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- Add cottage cheese to a blender. Blend until completely smooth and no cottage cheese chunks remain. I find it is easiest to blend cottage cheese in a high powered personal blender. It will also work with a large blender but you will need to stop your blender a few times and scrape down the sides with a spatula to help the cottage cheese blend.
- Transfer the cottage cheese to a large mixing bowl, making sure to scrape the sides and bottom of the blender to try to get all of the cottage cheese out of the blender. Add in the almond flour and sweetener. Use a spatula to mix until the ingredients are evenly combined and a thick dough forms.
- Use a 1.5 tablespoon cookie scoop to scoop dough and roll them into balls. Place the donut holes on the prepared baking sheet, spacing them about 1 inch apart (they don’t spread much during baking).
- Bake for about 20 minutes, or until the tops are golden and donuts are done. The surface of the donuts should feel firm and if you apply light pressure, the donuts should not fall apart. Let donuts cool slightly before eating or dipping in glaze. Store uneaten donuts in an airtight container in the fridge or freezer and warm them up before eating.
Notes
- Sweetener note: I used Lakanto monkfruit with erythritol sweetener (Amazon | Target | Walmart)* You can use a different brand, but try to use a monkfruit erythritol blend. Avoid using allulose or a sweetener blend with allulose because it will cause the donuts to be too moist and to brown too quickly.
- Optional glaze:
- 1 cup powdered sweetener (I used Lakanto powdered monkfruit with erythritol (Amazon | Target | Walmart)*
- 4-8 tbsp water, milk or milk alternative
- In a small bowl, whisk together powdered sweetener and liquid of choice until smooth. Start with 4 tbsp and add more as needed until it reaches your desired consistency. Using milk or a milk alternative will give you a more rich glaze.
- *These product links are affiliate links. This means I earn a commission from qualifying purchases.
- Estimated nutrition does not include optional glaze.
- If you are on a keto diet, please remember to look at net carbs and not just total carbs in the estimated nutrition. The net carbs count excludes fiber and carbs from sugar alcohols.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
What about liquid stevia? Have you tried that? I’m definitely not a monk fruit fan.
We have not tested that with this recipe!